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Blueberries with dulce de leche make a light, fresh summer dessert
Published: 7/19/2011 5:27 PM
Last Modified: 7/19/2011 5:27 PM




Michael Fusco has little need for exotic ingredients in the summer.

In the summer, he says some of the best ingredients he can find are just a few miles away at Conrad Farms in Bixby.

In Wednesday's Scene section, you'll find several of Fusco's favorite fresh, seasonal recipes that take advantage of the best local produce.

Here's one of his favorites, which is an occasional chalkboard dessert at Michael Fusco's Riverside Grill.

Spoon this dulce de leche over blueberries.

Dulce de Leche

Makes about 1 cup

1 quart whole milk
1 1/2 cups sugar
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda

1. Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan, and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved.

2. Once the sugar has dissolved, add the baking soda, and stir to combine. Reduce the heat to low, and cook uncovered at a bare simmer. Stir occasionally, but do no reincorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour.

3. Remove the vanilla bean after 1 hour, and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.


Reader Comments 1 Total
Elusive (last year)
Time for a trip to Conrad Farms.
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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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